Just about every restaurant has some form of hot spinach dip on their appetizer menu. It’s classic and addictive and always best when piping hot. So I decided a great, easy version needed to make it into my repertoire!
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This creamy dip will become your go to for potlucks or parties, because you set it up and forget about it while you do whatever else you need to. All it needs is an occasional stir. Slow cookers for the win!
It’s as simple as throw everything in the crock pot and stir. Stir again every hour, and add milk if needed.
What to dip in it? Carrots, celery, and other cut veggies. Triscuits and Wheat Thins are a favorite, or toasted baguette slices. I even took the leftovers and put them over scrambled eggs to give breakfast a zing!
Hot Spinach Dip
- 10 oz frozen spinach, thawed and drained
- 8 oz cream cheese or Neufchatel cheese, cubed
- 8 oz shredded part-skim mozzarella
- 1 cup parmesan cheese, grated
- 1 cup milk, plus more later
- 1 tbsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- Line or grease your crock pot, then add everything in.
- Cook on low for 2-3 hours, stirring after each hour. It will probably need another few tablespoons of milk at some point.
If you reheat this, add more milk each time. Otherwise you end up with a rubbery mess.